Sweet and Savoury Buckwheat Granola
Granola is usually reserved for sweet breakfasts, sprinkled on top of yogurt and fresh berries. This granola recipe is reserved specifically for savory dishes. Buckwheat groats get tossed with almonds, sesame seeds and dates making it a great topper for roasted squash, or kale salad. I sprinkled it on top roasted carrots but the possibilities are endless.
- 1/2 cup uncoooked buckwheat groats
- 1/2 cup slivered almonds
- 1/2 cup sesame seeds (black or white or both)
- 1/4 cup chopped dates
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp cinnamon
- 1 tsp cumin seeds
- 1/2 tsp salt
Preheat oven to 350F. Line a baking sheet with parchment.
Mix all the ingredients in a bowl then spread mixture onto prepared baking sheet.
Bake in oven until golden brown, about 20 minutes.
Remove from oven and let cool.
Overnight Kefir-Soaked Buckwheat Groats
First and foremost, this recipe is addictively delicious. Buckwheat groats soften overnight in kefir and then get sweetened with grated apple, golden raisins and buckwheat honey. It’s a meal or snack that will keep you full for hours and the best part: it’s incredibly healthy. Compound all the health benefits of buckwheat with kefir’s probiotics and you’ve got yourself a magical breakfast.
- 1/3 cup uncooked buckwheat groats
- 1 cup kefir
- 1small apple, grated
- 2 tbsp golden raisins
- 1 tbsp buckwheat honey (or regular honey)
Place buckwheat groats and kefir in a jar. Store in fridge for 5 hours or overnight.
Stir in apple and raisins. Drizzle with honey.
Buckwheat Berry Crumble
Fruit crumbles let you celebrate the season with whatever fresh fruit is available. It’s a no brainer dessert (or breakfast) that impresses a crowd despite the fact that it takes almost no skill to make. The addition of buckwheat flour elevates the crumble by lending a deeper, nuttier flavor to the topping; a flavor that compliments fresh tart berries so very well.
- 1 cup buckwheat flour
- 1 cup large flake oats
- 1/2 cup granulated sugar, plus 3 tablespoons
- 1/2 cup cold salted butter, cut into small pieces
- 1/3 cup chopped walnuts
- 1 tsp cinnamon
- 5 cups mixed berries
- zest of 1 lemon
- 1 tbsp cornstarch
Preheat oven to 375F.
Prepare the topping by mixing buckwheat flour, oats, sugar, butter, walnuts and cinnamon in a bowl. Use a pastry blender or your fingers to work the mixture until it resembles a coarse meal. Set aside.
Gently mix berries with lemon zest, remaining sugar and cornstarch in a bowl.
Place berries in a 9-inch cast iron pan then top with crumble.
Bake until topping turns golden around the edges and berries are bubbling, about 45 minutes.
Remove from oven and let cool for 15 minutes.
Beet and Buckwheat Plate
The nutty and earthy flavors of beets and buckwheat groats compliment each other so well. A swoosh of thick greek yogurt, some thinly sliced white onions and a sprig of dill are all that I needed to add to make this a restaurant worthy dish. I added some herring, which is completely optional. Serve with some hard-boiled eggs, or shredded chicken for some extra protein.
- 4 cooked small beets, cut into wedges
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- 1/4 cup greek yogurt
- 1/2 cup buckwheat groats, cooked as per package instructions
- 1/4 cup thinly sliced white onion
- 1 tbsp chopped dill
- 2 tsp olive oil
- Salt and pepper
In a bowl, toss beets with vinegar and salt.
Smear Greek yogurt on a plate. Place buckwheat groats over yogurt and then top with beets.
Garnish with onions and dill the drizzle with olive oil. Season to taste with salt and pepper.